Driving along yesterday it dawned on me that watermelon rind is really similar in texture and taste to green papaya. From there it made sense to begin work on a watermelon rind salad. We peeled the watermelon and enjoyed the juicy red flesh. I seasoned the rinds with brown sugar and vacuum sealed them. I refrigerated them for several hours to marinate. Then I opened the bag and cut the rinds into batons for the salad. They are crisp and juicy, with a slight acidity and a floral fruity flavor. Now comes the fun part of seasoning them and playing with all the permutations.
Years Past
